Try this Classic Red Chile Sauce recipe, or contribute your own.
Suggest a better descriptionArrange chiles on baking pan sheet and place in a 200 F oven for 5 minutes or until the chiles smell like they are toasted. Remove the stems and seeds. Saute the onions and garlic in the oil until soft. Place all ingredients in a blender with a cup of the water and puree to a smooth sauce. Stir in additional water, bring to a boil, reduce heat, and simmer for an hour. The sauce should be smooth and thick. To make the sauce from powder: 1/2 to 3/4 cup powdered red chile 4 Tbsp shortening 3 Tbsp flour 1 medium onion, chopped 2 cloves garlic, chopped 2 to 3 cups water Melt 2 Tbsp shortening in pan, and stir in the flour. Cook the roux over medium heat until browned, stirring constantly. Add onions, garlic, 1 Tbsp oil, and saute until the onion is soft. Stir in the chile powder and heat for 1 minute. Add water, bring to a boil, reduce heat, and simmer for an hour. The Whole Chile Pepper From the collection of Jim Vorheis
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 9 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.7mg | 0 % | |
Potassium 31.4mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
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